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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through January 20, 2006 * Wyeast 1007 German Ale ? < Previous Next >

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Ted Grudzinski
Junior Member
Username: Tgrudzin

Post Number: 90
Registered: 08-2003
Posted From: 208.250.29.8
Posted on Friday, January 13, 2006 - 10:30 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I picked this yeast thinking it would be good for a CACA-CAP. What I didn't realize is the low flocculation. I forgot you'll get cloudy beer with this. I have a the slurry from this beer that I would like to use again, but can't think of a style that I either want cloudy or is dark enough to hide to the suspended yeast. The next beer I was planning was St. Chuck's Robust porter but had planned to use Safale S-04 or Wyeast 1084 (Irish Ale). Would the 1007 work in this beer or should I just dump the yeast? The 1084 is also available as a slurry.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 4403
Registered: 01-2002
Posted From: 24.57.229.8
Posted on Saturday, January 14, 2006 - 11:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Wyeast 1007 is quite neutral and has fairly high attenuation. It will result in a crisper, drier beer with lower F.G. and fewer esters. If that is what you are looking for, go ahead and use it. I happen to like the somewhat higher residual sweetness and very slight smoky quality of Wyeast 1728. I think Wyeast 1084 would be a closer (but still not the same) alternative, but it's up to you.
 

Skotrat
Senior Member
Username: Skotrat

Post Number: 1715
Registered: 04-2003
Posted From: 24.61.120.214
Posted on Sunday, January 15, 2006 - 12:43 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

wYeast 1007 will also drag out a primary ferment for freakin' ever!
 

Ted Grudzinski
Junior Member
Username: Tgrudzin

Post Number: 91
Registered: 08-2003
Posted From: 67.174.25.2
Posted on Sunday, January 15, 2006 - 05:57 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My slurry is going down the drain, or I will use it to practice yeast washing.
thanks all I am not sure, but my CACA reminds me of a Kolsch I made years ago. Maybe just the memory is bad.
 

Wayne Faris
Junior Member
Username: Wayne

Post Number: 43
Registered: 11-2005
Posted From: 68.113.177.79
Posted on Sunday, January 15, 2006 - 03:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have made several batches of beer with 1007. I especialy like it in a CACA. However, I am ready to give up on it due to the flocculation issue. I have a 1007 slurry in the fridge right now, but instead of pouring it down the drain I will toss it in the brewpot on my next batch as a yeast nutrient.

Wayne
Bugeater Brewing Company
http://www.lincolnlagers.com/
 

Dave Witt
Advanced Member
Username: Davew

Post Number: 831
Registered: 03-2003
Posted From: 152.163.100.14
Posted on Sunday, January 15, 2006 - 03:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have yet to try 1007. If it doesn't flocc out well, why not just fine w/ gelatin?
 

JimTanguay
Advanced Member
Username: Pizzaman

Post Number: 530
Registered: 02-2003
Posted From: 24.18.213.14
Posted on Sunday, January 15, 2006 - 03:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've never had a problem with 1007 if I cold condition for a few weeks. It drops clear.
 

Joakim Ruud
Member
Username: Joques

Post Number: 121
Registered: 10-2005
Posted From: 84.209.98.134
Posted on Sunday, January 15, 2006 - 04:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I won my first award with this yeast. An IPA, if you can believe it. It did settle, but you had to handle the bottles carefully.

Have never used it since, though.

Joakim
 

Hophead
Senior Member
Username: Hophead

Post Number: 1957
Registered: 03-2002
Posted From: 63.229.87.168
Posted on Sunday, January 15, 2006 - 05:30 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I get same results as JimT. Cold conditioning for a few weeks. Have 12 gallons of it doing just that right now... :-)
 

Sean Richens
Intermediate Member
Username: Sean

Post Number: 262
Registered: 04-2001
Posted From: 142.161.38.219
Posted on Monday, January 16, 2006 - 02:22 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Harvesting the yeast at high krausen greatly helps reduce the suspended yeast load, if you get to it before the head drops. But you'll still be wanting to fine with gelatin if you want to drink the beer any time soon.
 

davidw
Senior Member
Username: Davidw

Post Number: 1398
Registered: 03-2001
Posted From: 65.163.6.62
Posted on Monday, January 16, 2006 - 02:17 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've got two different alts on tap right now, both made with 1007. They are clear as a bell.
 

Beertracker
Senior Member
Username: Beertracker

Post Number: 1017
Registered: 03-2002
Posted From: 207.155.34.42
Posted on Monday, January 16, 2006 - 04:38 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've really enjoyed the Cream Ales that I've made with WY1007, although WY2035 is my strain of choice.
CHEERS! Beertracker

"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers

 

Denny Conn
Senior Member
Username: Denny

Post Number: 5344
Registered: 01-2001
Posted From: 63.114.138.2
Posted on Monday, January 16, 2006 - 04:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm another one who doesn't have trouble with 1007 flocculation.
LIfe begins at 60...1.060, that is.
 

Chris Vejnovich
Intermediate Member
Username: Cjv85vmax

Post Number: 382
Registered: 06-2003
Posted From: 216.96.10.130
Posted on Monday, January 16, 2006 - 07:15 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have two kegs in my freezer made with 1007 that are still cloudy after about 2 months at 38F. I don't know if I will ever use this yeast again. I am going to try some Gelatine on them to see if it clears them up.
 

Steve Funk
Member
Username: Tundra45

Post Number: 126
Registered: 06-2004
Posted From: 209.216.191.226
Posted on Monday, January 16, 2006 - 08:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

No problemo here. My double alt fermented with 1007 went from 1.070 to 1.016 and is clear as can be. Had a glass last night while watching the jailblazers beat the cavs.
Steve
Stevenson, WA
 

JimTanguay
Advanced Member
Username: Pizzaman

Post Number: 532
Registered: 02-2003
Posted From: 24.18.213.14
Posted on Tuesday, January 17, 2006 - 12:40 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"2 months at 38F"
thats not yeast causing it to be cloudy
 

Chris Vejnovich
Intermediate Member
Username: Cjv85vmax

Post Number: 383
Registered: 06-2003
Posted From: 71.29.64.64
Posted on Tuesday, January 17, 2006 - 01:06 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Well, it sure tastes like yeast. But I very well could be wrong. The first batch I made with this yeast dropped clear. The only thing I can think of is that I got some extra bugs when I harvested from the primary of the first fermentation.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 5352
Registered: 01-2001
Posted From: 63.114.138.2
Posted on Tuesday, January 17, 2006 - 06:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I agree with Jim. There are too many of us who use 1007 without issue to definitely blame the cloudiness on the yeast flocculation.
LIfe begins at 60...1.060, that is.
 

Ted Grudzinski
Junior Member
Username: Tgrudzin

Post Number: 93
Registered: 08-2003
Posted From: 208.250.29.8
Posted on Tuesday, January 17, 2006 - 09:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I respectfully disagree with Denny on this. I have done split batches and have found, twice, that Windsor yeast is cloudy and others are not. This is not my first cloud issue with this Wyeast. Even Wyeast website supports it's poor flocculation. Once, while making a Witbier,it was suggested to add tablespoons of wheat flour to the last four minutes of the boil, that this should create a haze and that golden shine. It didn't. Somehow I believe the flour acted as a fining agent, because for a beer I wanted hazy, and had added no irish moss, my cloudy beer dropped to crystal clear. I feel that the yeast is still poor in it's flocculation, but that other things it the other beers help to clear it.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 5357
Registered: 01-2001
Posted From: 140.211.82.4
Posted on Tuesday, January 17, 2006 - 11:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ted, I respect your respectful disagreement, but if some people get good performance and others don't, I'm at a loss to explain how it can be blamed on the yeast.
LIfe begins at 60...1.060, that is.
 

davidw
Senior Member
Username: Davidw

Post Number: 1403
Registered: 03-2001
Posted From: 65.163.6.62
Posted on Tuesday, January 17, 2006 - 11:28 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm like Jim. I keep looking at that '2 months at 38F' and wondering how (even 1007) could stay in suspension that long.

I've kegged some hazy 1007 alts and had them clear as a bell within two to three weeks @ 45 degrees.
 

Mark Hopps
New Member
Username: Mark_sa

Post Number: 3
Registered: 01-2006
Posted From: 130.220.79.99
Posted on Tuesday, January 17, 2006 - 11:40 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've got an Alt on tap at the moment made with 1007, which has come up nice and clear. I wouldn't call it sparkling, but it certainly isn't cloudy.

OG 1.055
70% Weyermann Munich 1
15% Weyermann Melanoidin
15% Weyermann Pils
Enough CaraFa Special 2 to adjust colour to 35EBC

All German Spalt at 60mins for 45IBU

Fermented with 1007 at 14C
 

Chris Vejnovich
Intermediate Member
Username: Cjv85vmax

Post Number: 384
Registered: 06-2003
Posted From: 71.28.146.214
Posted on Wednesday, January 18, 2006 - 03:11 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sounds to me like I may have gotten a bad batch of yeast, or the yeast that I harvested off the initial fermentation was a bit contaminated.

Now, I'm not trying to bag on Wyeast but I have had way more problems with their product then I have ever had with White Labs. So, does anyone make a great Alt with any White Labs strains? I really like Alt and with three kegs in danger of being dumped I must say that I will probally never use 1007 again. I will take a look at the process that I used for the three beers, but the other 6 kegs in my chest freezer right now are great and I used the same cleaning and sanitation processes with those beers with NO problems.